I’m going to reveal my secrets for the perfect chocolate chip cookie. I’ve been making chocolate chip cookies since I was about 12, so I’m experienced. The directions have to be followed precisely or I can’t be held responsible for the results.
Preheat your oven to 375.
First, mix 2 1/4 cups of flour with 1 tsp of baking soda and 1/2 tsp of salt. Melt 2 cups of butter and SLOWLY mix it in. Now mix in 2 tsp of vanilla, 3/4 cup of sugar, and 3/4 a cup of brown sugar.
Finally, mix in 2 eggs and 1 large bag of chocolate chips.
Now, take a standard sized AIR CUSHION cookie sheet, ungreased. Drop 3 rows of 3. You should have a blob about the size of a ping pong ball for each cookie. Don’t try to squeeze more than 9 cookies onto the sheet, because aesthetics are important to the perfect cookie.
Bake the cookies for 12 minutes at 375 degrees.
Now, take the cookies out and let them sit on the cookie sheet for 5 minutes. Not less than 5, and not more than 5. Less than 5, they’ll fall apart in a gooey mess. More than 5 and they’ll stick too much to the sheet.
Most importantly, in between each and every batch, scrub the residue in the sink under cold water. Dry the sheet. Always start with a cool cookie sheet. This will ensure that every batch turns out as well as the first. If you don’t clean and cool between batches, you end up with burned scum on the bottom of your subsequent batches.
There you have it.